Friday, July 10, 2009

Vanilla Ice Cream (with Cookies n' Cream Variation)

So here is the last in my series of ice cream posts covering the basic flavours. I just served it to my non-vegan (but vegan friendly) parents and they gave it major thumbs up. Again, this recipe is just what I did--feel free to replace and experiment to fit your lifestyle and dietary needs. Next, I would like to explore the world of fruit sorbets and sherbets. I will also get back to posting actual food recipes lest you think that all we do here is sit around gorging on ice cream.

METHOD1. Place soy milk in a saucepan over medium heat. Slit vanilla bean down the middle and scrape out the insides into the soy milk. Add the bean as well and simmer for about 20 mins (I don't think any longer will add any more vanilla flavour).2. After 20 mins the milk will have reduced by about 1/2 cup. Measure and bring liquid back to 2 cups. Add sugar and bring to steaming over medium heat.3. While soy milk is heating back up, skim coconut cream from the coconut milk and add enough soy creamer (or milk) to bring the volume to 2 cups. Whisk smooth, then take about 1/2 cup of the mixture and mix with the arrowroot, making sure it is totally dissolved.4. When the milk is steaming, slowly whisk in arrowroot mixture and cook, whisking constantly, until mixture is thick and glossy. Whisk in coconut mixture. It should still be glossy--if not, cook until it is.5. Remove from heat and let cool. When cool, remove vanilla bean, cover, and refrigerate overnight.6. Make ice cream according to the directions that came with your maker.

CHEAPER VERSION- replace vanilla bean with 2 tsp vanilla extract (the real stuff). Skip steps 1 and 2, and add the vanilla at the end with the coconut cream.

COOKIES n' CREAM VARIATION- crumble 12 chocolate sandwich cookies and add to mixture during the final three to four turns of the machine. You can probably get away with reducing the vanilla to 1 tsp, too.